4 10- to 12-count cans baby artichokes
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Garlic aioli, for dipping (recipe here)
• Preheat the oven to 425 degrees. Line a baking sheet with foil, then grease with nonstick cooking spray.
• Drain the artichokes and pat very dry. In a large bowl, combine the artichokes, olive oil, salt and pepper. Toss to coat evenly, then place the artichokes on the baking sheet in a single layer.
• Roast until the artichokes turn brown on the bottom and edges, 10 to 15 minutes. Serve with garlic aioli.